Skirt Steak Chimichangas

Christina Dicken

By
@Southerncookinggurl

I absolutely love experimenting in the kitchen... this is something my family loves and I enjoy making them smile! :)


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Comments:

Serves:

2-4

Prep:

30 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

1 1/2 lb
skirt steak
1/3 c
white onion diced
2 large
jalapeno peppers
1/3 c
valentina hot sauce
2 Tbsp
chili powder
1 tsp
kosher salt
1 tsp
onion powder
1 tsp
black pepper
1 Tbsp
butter
2 Tbsp
olive oil
6
fajita size flour tortillas
1 jar
goya cilantro verde sauce
shredded colby jack cheese
shredded lettuce
green onion
cilantro
your favorite salsa
sour cream

Directions Step-By-Step

1
I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
2
Cut across thin strips to make small cubes
3
Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
4
Mix up well and set aside
5
thinly julienne jalapenos and cut strips in half
6
Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
7
Put meat into same skillet and cook...
8
Keep cooking meat until all of the juices reduce
9
Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
10
You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
11
Put 1/3 C of the meat filling in the center of tortilla
12
Fold two sides of tortilla in
13
Fold bottom of tortilla up
14
Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
15
Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
16
Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
17
Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
18
Pour verde over chimichanga
19
Top with shredded cheese
20
Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
21
You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican